Sesame Chicken
"This is another recipe that I've been fixing for many years, and don't know just where it came from, but I assume that it was in some newspaper, I tried it, and I liked it"
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 large eggs
- 1⁄2 cup milk
- salt & freshly ground black pepper
- 1 cup flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon garlic granules
- 1 teaspoon sweet paprika
- 1⁄2 cup sesame seeds
- 6 boneless skinless chicken breast halves, fat discarded,washed,and patted dry
- 3 -4 tablespoons extra virgin olive oil
directions
- In a shallow bowl, whisk together eggs and milk, season to taste with salt and pepper, and set aside.
- Stir together flour and next 6 ingredients in a shallow dish.
- Dip chicken pieces in egg mixture, and dredge in flour mixture, pressing mixture to coat.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook, turning once, until lightly browned on both sides.
- Reduce heat to medium, and cook until done and golden brown, turning several times.
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Reviews
-
Too salty. Makes way more egg and flour mixture than you need. Could easily cut all ingredients (except chicken and oil) in half and not be so wasteful. Ended up kinda soggy because I had to cover it to get it to cook inside the chicken before burning on the outside.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
